The perfect pestle and mortar


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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2 Responses

  1. Fran says:

    Hi Caroline, seeing as you are a pestle and mortar fan, I wonder if you might be able to help out? Recently I bought some flax seed and I tried to pound it in the pestle and mortar but nothing happened! They just ran around in circles following the pestle. Can you suggest how I might get them to a paste? Fran

  2. Caroline says:

    Fran: If salt is included in your recipe, I suggest you use that in the pestle and mortar with the flax seeds. I always find that salt, especially if you’ve got large flakes of sea salt although any type helps, puts a halt to the spices/seeds trying to escape. Hope this helps!

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